Durban - It was world pie day this Tuesday this week and to celebrate one Durban legend is back on the menu. At the Point Yacht Club, the infamous PYC Pie is making a return after fading off the menu some years ago.
Caterer, Nick Papadopoulos from Eat Greek Caterers was tasked to recreate the renowned pie that used to have yachties queuing back in the day. And to make sure he has got it right, there will be a first sampling of the PYC pie will be at the new members evening on February 2.
Papadopoulos who is taking over the club's A nchorage Coffee Shop in February, said, “This is an absolutely fantastic venue and we are really looking forward to getting more people to enjoy its facilities.”
Chatting about the legendary pie, he stated, “There isn’t any secret ingredient, its just a humble homemade pie full of meat, with a great flaky pastry and curry sauce.”
Asked if there was going to be a veggie option, he said, “Definitely. It will probably our spinach and feta pie with the same flaky pastry.”
So what can ravenous sailors and visiting patrons expect on the menu? Papadopoulos said, “To start with, we want to keep it simple with the usual suspects. Steak, egg and chips, fish and chips, burgers, sandwiches or salads. And of course, the PYC Pie. We will also have daily specials, as well as a curry of the week.
“Not forgetting the most important meal of the day, we will have a health breakfast, omelettes, or a breakfast pita available. For those with a sweet tooth, we will offer cakes too”
, Myles White stated, “One of the fond memories from anyone who has spent time down at the Durban marina, is the memory of the PYC Pie. I recall before dinghy sailing on Saturday, the first challenge was to be within the first 30 people queuing for their pie and chips, while the second was finding a space at a table – the dining room was packed full of people, and while curries and roasts were always available, the PYC pie and chips accounted for 70% of the meals consumed.”
said, “Eric, our former pie maker had a magic recipe, a recipe that is a challenge to replicate. As part of the audition process, Nick was asked if he could bring the PYC pie back to life. When he came to meet us, he brought along a sample and let’s just say we are delighted to have Nick and his pie on board and can’t wait to see what else he cooks up.”
The Anchorage is open daily from 7am to 3pm.